Lime and Walnut Coleslaw Broccoli Cranberry Salad

Lime and Walnut Coleslaw
Ingredients:
1 ½ cup raw walnut pieces
½ head Medium-Large Cabbage
1 basket of cherry tomatoes, quartered
1 jalapeno pepper, seeded and diced
¾ c parsley or cilantro, chopped
¼ c freshly squeezed lime juice
2 T oilve oil
¼ tsp sea salt
Directions:
Cut the cabbage into two quarters and cut out the core. Using a knife shred each quarter into
very thin slices. Cut long pieces in half. Combine the cabbage, walnuts, tomatoes, jalapeno,
and cilantro or parsley in a bowl. In a separate bowl combine the lime juice, olive oil, and salt.
Add to the cabbage mixture and gently stir!
Broccoli Cranberry Salad
Ingredients:
5 C Raw broccoli florets, chopped
½ C red onion, chopped
½ C organic shredded Cheese (try Organic Valley Raw Sharp Cheddar @ HEB)
1 C turkey bacon, cooked and crumbled
1 C Raw sunflower seeds
1 C Dried cranberries
Dressing:
3/4 C Grapeseed Vegenaise (has a purple lable!)
Stevia or Xylitol to taste
2 T Red wine vinegar
¼ tsp Pepper
Directions:
Combine all salad ingredients in a large mixing bowl; mix well. Combine dressing ingredients in
a small mixing bowl. Mix until thoroughly combined using a fork or wire wisk. Add dressing to
salad and mix well. Refrigerate 1 hour!
Raspberry Pecan Summer Salad
Ingredients:
1/3 C Raspberry spreadable fruit (WATCH out for added sugars or sugar alternatives)
8 C organic torn greens
1 C fresh raspberries
¼ C olive oil
½ C pecans
1 tsp poppy seeds
1 medium avocado, chopped
1 C mushrooms, sliced
Directions:
In a blender (or bowl and whisk) combine the spreadable fruit, vinegar, olive oil, and
poppy seeds. IN a large salad bowl, combine the greens, raspberries, avocado,
mushrooms, and pecans. Drizzle dressing over the salad. Toss to combine!
Deviled Eggs
*Double the recipe
Ingredients:
6 hardboiled eggs
1 ripe avocado
3 Tbsp organic sour cream
1 dash Bragg's liquid aminos
1 Tbsp chopped fresh dill
sea salt to taste
ground white pepper to taste
1 green onion, minced
Directions:
Peel and rinse the eggs under cold water. Halve the eggs lengthwise and scoop the
yolks into a bowl. Halve and scoop out the avocado, dice it. Add the avocado and sour
cream to the egg yolks and mash into a smooth, creamy mixture. Stir in the liquid
aminos, dill, sea salt, and white pepper until the mixture is very well
Lemon or Lime Aid
*will need to make this for 10-15 ppl, this is single serving recipe
Ingredients:
2-3 Lemons or Limes
1 C ice
2 C water
1 tsp stevia or to taste
Optional* 6-10 whole mint leaves or to taste
Directions:
Juice lemons or limes into a blender, add ice, water, stevia, and mint
leaves if desired. Blend until frothy.
Cucumber, Lemon, Mint Water
Ingredients:
2-3 Lemons, thinly sliced
1 Cucumber, thinly sliced
Desired amount of whole mint leaves, picked off stem
Directions:
Fill large pitcher full of filtered water and ice. Add sliced lemons,
cucumber, and mint leaves. Refrigerate a few hours before serving!
Burger Fixin’s
Ingredients:
1 Ice burg lettuce, separated into whole leaves (to use as buns)
3 Organic Tomatoes, sliced
1 purple onion, sliced
Raw Cheddar cheese, sliced
1 jar pickles (check ingredients!)
Directions:
Please prep the veggies on a tray to have for everyone to top their
burgers with!
Hummus & Veggies
1 Can chick peas
2 Cloves garlic
3 T Extra virgin olive oil
Lemon juice
Sea salt
Optional for taste: tahini paste (check ingredients!), paprika, cumin, cayenne
Put chick peas, garlic, olive oil into food processor to blend until smooth. Add any
additional ingredients as you see fit for taste and consistency!
Serve with veggies for dipping!
9 Layer Taco Dip
Ingredients:
Taco Seasoning:
3 T Chili Powder
1 tsp Garlic Powder
3 tsp Ground Cumin
1 ½ tsp Paprika
2 tsp Oregano
1 tsp Onion powder
½ tsp Cayenne pepper
½ tsp Sea salt
2 tsp Black pepper
*Try to find all spices in bulk section!
The Layers:
1 can organic refried back beans
8oz organic cream cheese, softened
16oz organic sour cream
16oz organic, local salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch green onion, chopped
1 heart romaine lettuce, shredded
6oz sliced black olives
2 avocadoes, diced
Squeeze of lime juice
2 C raw cheddar cheese, shredded
*ALL veggies should be ORGANIC
Directions:
In a medium bowl, blend the taco seasoning mix and refried black beans. Spread the mixture onto a
large serving platter. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried
beans. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce
over the salsa and top with cheddar cheese. In a small bowl, mix the diced avocado with lime juice.
Garnish he layers with black olives and avocado. Serve with veggies!
Spinach and Strawberry Salad
Ingredients:
2 bunches organic spinach, rinsed
4 C sliced organic strawberries
½ C extra virgin olive oil
¼ C Bragg’s Apple Cider vinegar
½ C organic red onion, thinly sliced
¼ tsp paprika
2 T sesame seeds
1 T poppy seeds
¼ C local, raw honey (optional)
Directions:
In a large bowl toss together the spinach, onion and strawberries. In a medium bowl, wisk
together the olive oil, apple cider vinegar, honey, paprika, sesame seeds, poppy seeds.
Pour over the spinach and strawberries and toss to coat.
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Katie’s Ranch Dressing
Ingredients:
 1/3 cup dry buttermilk (**see note below**)
 2 Tbsp. dried parsley
 1 1/2 tsp. dried dill weed
 2 tsp. garlic powder
 2 tsp. onion powder
 2 tsp. dried onion flakes
 1 tsp. ground black pepper
 1 tsp. dried chives
 1 tsp. salt
*Suggested brand for spices – Simply Organic Brand
Directions:
Whisk all ingredients together until blended. If you want a more finely-ground seasoning mix, you can pulse the mixture in a
food processor until it reaches your desired consistency.
Store in an airtight container in the refrigerator for up to 3 months.
*3 Tablespoons of this mix = 1 packet of the store-bought seasoning mix
Combine 1 Tbsp. seasoning mix with 1/2 cup grapeseed oil Vegenaise or Greek Yogurt and 1/4 cup whole grass fed milk,
and whisk to combine.
**You can omit the buttermilk powder if you would like to use fresh buttermilk, or if you would just like the straight spices for
the seasoning mix**
Plate as dip with veggies such as Carrots, Cucumbers, Celery, Ect.
Cauliflower “Mac N’ Cheese”
*double or triple recipe
Ingredients:
1 head of cauliflower
1 tbs Ghee or raw butter
1 cup shredded Organic Valley Sharp Cheddar
1/4 cup Organic Valley whole milk or coconut milk
Himalayan sea salt to taste
crushed black pepper to taste
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Directions:
Chop Cauliflower Head into about 6 or 8 chunks
Steam cuts of Cauliflower until it is soft enough to fork all the way through, drain excess water
Put in large bowl while hot add ghee/butter, milk, cheese, salt and pepper.
Use a large spoon to mix all together, cauliflower make break apart into smaller pieces which is fine
since they should resemble macaroni size pieces.
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Basic Chili
4-6 servings –pg 130
Ingredients:
1 tablespoon coconut oil
½ cup onion, chopped or grated
½ cup celery, chopped
2 cloves garlic, minced
1 cup green pepper, chopped
1 can kidney beans or black beans(organic)
2 teaspoons oregano
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon sea salt
1 8 ounce can organic crushed tomatoes
1-1 ½ pounds ground bison, grass-fed/finished beef, or ground turkey
Directions:
Optional: 1-12 ounce jar prepared salsa or pasta sauce (check ingredients) this can be in addition to or to replace
the tomatoes (depending on your consistency preference).
In a large skillet melt oil and sauté onions, celery, garlic, and peppers until onion is translucent, 3-4 minutes. Add
ground meat, oregano, chili powder, and cumin, continue cooking, stirring frequently, for 5-6 minutes. Pour salt,
tomatoes, and salsa, if desired, into pot. Cover, reduce heat and simmer for a minimum of 1 hour for best flavor.
Tip: you can use a crockpot for this recipe making preparation even more simple.
Spicy Sweet Potato Salad
Ingredients:
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4 large organic sweet potatoes
½ cup coconut oil
salt and freshly ground black pepper
¼ cup red wine vinegar
1 medium organic red bell pepper, cored, seeded, and quartered
2 teaspoons ground cumin
1 tablespoon grated orange zest
½ cup sliced scallion
1 or 2 minced fresh mint leaves
1 or 2 fresh minced chiles ( Jalapeno, Thai, serrano, or habanero) or to taste
Directions:
Preheat oven to 400 degrees. Peel sweet potatoes and cut them into bite-sized pieces. Put them on a baking
sheet, drizzle with two tablespoons of the oil and toss to coat. Sprinkle with salt and pepper, and roast, turning
occasionally, until crisp and brown outside and just tender inside, about 30 minutes. Remove and keep on the
pan until ready to dress.
Make the dressing while the potatoes cook. Put the remaining six tablespoons of oil in a blender, along with the
vinegar, bell pepper, cumin, and zest if you’re using it. Sprinkle with a little salt and pepper. Puree until smooth.
Toss the warm potatoes with the scallion, mint, chilies. Add1/2 cup of the dressing, and toss to coat, adding more
if necessary. Taste and adjust the seasoning . Serve immediately or at room temperature.
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Frozen Yogurt
4 servings –pg 157
Ingredients:
4 Cups Organic Full Fat yogurt
stevia or Xylitol to taste
Optional add ins:
Fresh Whole or Pureed Berries
Coconut Milk
Shredded Coconut
Raw Nuts, Chopped
Unsweetened Cocoa Powder
Cocoa Nibs
Directions:
Mix the ingredients in an ice-cream maker until the desired consistency is
reached
Chocolate Mousse
servings 3-4
Ingredients:
½ cup medjool Dates, Soaked
Stevia to taste
1 Teaspoon Vanilla Extract, optional
1-1/2 cups mashed avocado (3 avocados)
¾ Cup organic cocoa
½ cup water
Directions:
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Place the dates, stevia, and vanilla extract, if using in a food processor and process until
smooth. Add the mashed avocado and cocoa powder and process until creamy; you may need
to stop and scrape down the sides of the bowl with a spatula a few times. Add the water and
process until smooth. Serve at room temperature or chilled. Store in a sealed container in the
refrigerator. Chocolate Mousse will keep up to 3 days in the refrigerator and 2 weeks in the
freezer. Fudge-cicles : Freeze the chocolate mousse in ice cube trays. Thaw for 5 minutes
before serving. Chocolate Sauce or Fondue”: Increase the water to 1 cup.
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Favorite Fruit Salad
6 servings
Ingredients:
8 oz organic full fat Greek yogurt
1/3 cup fresh squeezed orange juice
1 tsp ground cinnamon
2 granny smith apples, chopped
2 cups organic red and/or green grapes, halved
½ cup raw almonds, chopped
Directions:
Mix Greek yogurts, orange juice and cinnamon in large bowl until well blended. Add
remaining ingredients, mixing lightly. Serve immediately or cover and refrigerate until
ready to serve.
Chocolate Coconut Pudding
Servings- 2 pg 157
please make enough for at least 12- 15 people
Ingredients:
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1 can of coconut milk
Stevia to taste
unsweetened cocoa to taste
Directions:
Combine all ingredients and chill in the refrigerator.
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Buffalo Cauliflower Bites
serving: 6 cups please double.
Ingredients:
6 cups of fresh cauliflower florets
2 teaspoons organic garlic powder
a pinch of salt
a pinch of pepper
1 tablespoon ghee or Kerry gold butter, melted
¾ cup organic hot Sauce
Directions:
1. Preheat oven to 450. Spray a baking sheet with coconut oil. Set aside.
2. Mix the garlic powder, salt, pepper, melted butter, and hot sauce in a small bowl.
3. Add the cauliflower into a large gallon-sized bag, pour the buffalo sauce into the bag.
Shake until the cauliflower florets are fully coated. Spread on a baking sheet.
4. Bake for 20 minutes.
Optional: sprinkle with organic blue cheese crumbles before serving
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